Restaurant Line Cook

ACCOUNTABLE TO:  Management

KNOWLEDGE:  

• Thoroughly understand and perform all duties assigned to you by your management team.
• Thoroughly understand and operate all equipment needed for cooking and preparing food.

ROLE RESPONSIBILITES AND DUTIES

• Specified preparation of all menu items, cooking skills, which includes quality as well as timeliness.
• Food preparation,
• Sanitation - (empty garbage, cleaning cooking line, sanitation buckets, etc.)
• Rotation of all stock
• Maintain high cooking standards
• Side work - as assigned by management (cleaning, restocking, miscellaneous duties)
• Cost control - (portion control, rotation of food, loss due to improper use of company property-dish breakage, etc.)
• Clean-up duties - line area, grill, fryer, microwave, floors, cooler and freezers

UNIFORM CODE

• You must present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, good personal hygiene, hair must be pulled back, no slip shoes, no gum chewing while on duty, etc.)